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Recipe found here: https://www.hellofresh.com/recipes/.....554c23fb7d9d6a

Thoughts: Yuuummmmmm, I love spinach in soup. So much better than kale. I love chickpeas too. A very nice savory soup with a tiny bit of spice from the sausage. I don't think the store I go to has chicken italian sausage but I'm sure I can use pork instead to do this again. Tomato based soups are great, but then I say that about pretty much every kind of soup.

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Recipe is as follows:

1 unit Yellow Onion

13.4 ounce Chickpeas

9 ounce Italian Chicken Sausage Mix

2 unit Chicken Stock Concentrate

1.5 ounce Tomato Paste

1 tablespoon Italian Seasoning

5 ounce Baby Spinach

Kosher Salt

Pepper

1 teaspoon Olive Oil

To make:

• Wash and dry produce. • Halve, peel, and finely dice onion. Drain and rinse chickpeas.

Start Soup
2
• Heat a drizzle of olive oil in a large pot over medium-high heat. Add sausage* and cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. • Add onion; cook, stirring occasionally, until softened, 4-5 minutes. • Stir in tomato paste and half the Italian Seasoning (all for 4 servings); cook, stirring, 30 seconds.

Simmer Soup
3
• Stir 2½ cups water (5 cups for 4 servings), stock concentrates, chickpeas, and a big pinch of salt into pot. Cover and bring to a boil, then reduce heat to medium. Simmer, covered, 7 minutes.

Finish & Serve
4
• Once soup has simmered, uncover pot and stir in spinach. Simmer until spinach has wilted, 2-3 minutes more. Season generously with salt and pepper to taste. • Divide soup between bowls and serve.